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For the dressing: Whisk together the mayonnaise, vinegar, mustard, garlic in a bowl and season with salt and pepper.
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2
Let sit while potatoes boil to allow the flavors to meld.
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3
For the salad: Preheat the oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and pepper.
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4
Put the poblanos on a baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes.
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5
Transfer to a bowl and immediately cover with plastic wrap.
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6
Let sit and steam for at least 15 minutes and up to a few hours.
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7
Transfer to a cutting board and remove the skin and seeds.
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8
Thinly slice the poblanos and set aside.
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9
While the chiles are roasting, put the potatoes in a large saucepan and cover by 2inches of cold water.
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10
Add 2 tablespoons salt to the water and bring to a boil over
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11
high heat.
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12
Cook until a skewer or paring knife inserted into the center of the potatoes meets no resistance, about 25 minutes (depending on the size of the
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13
potatoes).
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14
Drain and let cool for at least 5 minutes on a cutting board.
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15
Cut the potatoes into 1-inch dice.
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16
Heat 3 tablespoons canola oil in a large cast-iron skillet over high heat until the oil begins to shimmer.
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17
Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed on the bottom.
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18
Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed.
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19
Transfer the potatoes to a bowl, add the chiles, radicchio and dressing and stir gently to combine.
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20
Fold in the cilantro and green onions and serve warm or at room temperature.
